Biochemical characterization of blended mustard oils and their physico-chemical attributes for nutritional enrichment

Heena Dhanik, H Punetha, Om Prakash and GC Joshi

Abstract

Blending technology has the potential to put the puissance of two or more edible oil in order to offer balanced fatty acidratio and natural antioxidants thereby increasing the stability of oil. The objective of the present study was to develophealthier and stable blends using fresh crude mustard oil (MO),crude palm oil (PO) and crude rice bran oil (RBO).Therefore,three mustard oil blends were prepared as blend A, blend B and blend C in the ratio i.e., 40:40:20, 50:30:20 and 60:20:20,respectively. These blends as well as individual oils (mustard oil, palm oil, and rice bran oil) were analyzed for theirphysico-chemical and biochemical characteristics. Peroxide value and free fatty acid parameters of oils and blends werestudied at regular interval i.e., 0, 7,14,21,28 days. All the parameters were evaluated at room temperature. Consequently,mustard oil and blend C (60:20:20) contained highest amount of monounsaturated and polyunsaturated fatty acid i.e.,60.81% and 26.98% and 61.325% and 21.847%, respectively. Saturated fatty acids were found to be highest in palm oil(47.682 %) and blend A (26.354%).Oil stability index indicated that palm oil (4.17) and blend A (1.88) to be highly stable.Minimum peroxide value and free fatty acid increase was observed in mustard oil (3.25 to 6.83 mEq/kg and 1.20 to 5.17%)and blend A(8.04 to 13.06 mEq/kg and 4.07 to 6.77%). Highest DPPH radical scavenging activity and total antioxidantcapacity was displayed by mustard oil (9.36 μg/ml and 58.66 mg/g) and blend A (8.44 μg/ml and 60.86 mg/g).The observedresults suggested that blend A displayed better nutritional output.